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Method

In a 4 to 5-quart pan, bring broth to a boil over high heat.

Gradually whisk polenta into boiling broth, then reduce heat to low and simmer, stirring often, until polenta is thickened and creamy but still soft (the consistency of cooked oatmeal), about 15 minutes.

Meanwhile, combine bacon, onion, bell pepper, thyme, and salt and pepper to taste in a 12-inch nonstick frying pan over medium high heat.

Stir often until well browned, 8-10 minutes. Increase heat to high.

Add shrimp to pan and cook, stirring and turning often, until shrimp begin to turn pink, about 2 minutes.

Add spinach and stir until spinach wilts and shrimp are no longer translucent in center (cut to test), about 1 more minute.

Immediately remove pan from heat.

When polenta is done, stir in cheese until it melts.

Spoon into serving bowlsand top with equal amounts of shrimp mixture. Serve immediately.